Strawberry shortcake is a classic dessert that’s perfect for spring and summer gatherings, family barbecues, or simply when you’re craving something sweet and fruity. While some may reach for the traditional biscuit base or sponge cake, I’ve fallen in love with a delightful pound cake alternative. With its soft, dense texture and buttery flavor, this version of strawberry shortcake is sure to impress. Let’s dive into the recipe and make some homemade strawberry shortcake that you won’t soon forget!
Strawberry Shortcake
Ingredients
Cake
- 2 cups Cake flour unbleached
- 3 tsp Baking powder
- 1/2 tsp Kosher salt
- 5 tbsp Melted butter
- 2/3 cup Pure cane sugar
- 1 tsp Vanilla
- 2 Eggs
- 1 cup Milk
Macerating Strawberries
- 1 pound Strawberries, washed and sliced
- 1/2 – 1/3 cup Pure cane sugar
Whipped Cream
- 1 cup Heavy whipping cream
- 1 tsp Vanilla
- 2 tbsp Powdered sugar
For a whip cream that is stabalized and will last for a few days follow the recipe below
Instructions
Cake
- Make the Cake1. **Preheat the Oven**: Preheat your oven to 375°F (190°C).2. **Mix Dry Ingredients**: In a mixing bowl, whisk together the cake flour, baking powder, and kosher salt.3. **Combine Wet Ingredients**: In a separate large bowl, combine the melted butter and sugar. Mix until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.4. **Combine Ingredients**: Gradually mix the dry ingredient mixture into the wet mixture, alternating with milk, beginning and ending with the flour mixture. Stir until just combined; avoid over-mixing.5. **Bake**: Pour the batter into a greased 8×8 pan or scoop it into a muffin tin for individual servings. Bake for 15 to 20 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool.
Strawberries
- 1: Prepare the StrawberriesThe second step in your strawberry shortcake adventure is to prepare the strawberries. In a bowl, combine the washed and sliced strawberries with sugar. Toss them to coat evenly and let them sit for about 30 minutes. This will allow the strawberries to macerate and release their sweet juices, creating a delicious syrup that will soak into the cake later.
Whipped Cream
- Prepare the Whipped CreamWhile the cakes are baking, you can prepare the whipped cream. In a mixing bowl, combine heavy cream, vanilla extract, and powdered sugar. Using an electric mixer or a whisk, whip the cream until soft peaks form. Be careful not to over-whip it, as you want a smooth and creamy texture.I use my immertion blender with the whisk attachment and the whipped cream ingredients to a mason jar and whip the cream until soft peaks form. Be careful not to over-whip it, as you want a smooth and creamy texture.
Assemble Your Shortcake
Once your cake has cooled, it’s time to assemble your strawberry shortcake! If you used a muffin tin, simply remove the cakes from the pan. For the 8×8 pan, cut the cake into squares.
1. Place a slice or a muffin of the pound cake on a serving plate. Cut in half so you have a top and a bottom oeice of cake.
2. Spoon a generous helping of the macerated strawberries (with their sweet juice) over the cake, place the top cake on and add more strawberries.
3. Top it all off with a dollop of whipped cream. If you’d like, you can garnish with a whole strawberry on top for a touch of elegance.
- Tips for the Best Strawberry Shortcake:– Let your strawberries sit long enough to fully macerate; this enhances their flavor.– You can experiment with different berries or fruits if strawberries aren’t available.– For an added twist, try folding in some lemon zest into the whipped cream for a burst of citrus flavor.